These strawberry cream cheese cookies have completely changed how I think about summer baking because they combine tangy cream cheese with chunks of sweet fresh strawberries and creamy white chocolate in a way that creates these incredibly soft and pillowy cookies and what makes them really special is how you get these amazing bursts of natural fruit flavor in every bite plus the cream cheese in the dough keeps them perfectly soft for days and they look so pretty with little pink spots from the berries which makes them perfect for everything from spring parties to afternoon treats and everyone always asks for the recipe because they’ve never had cookies quite like these before.
Why This Recipe Works
There’s something magical about how cream cheese and strawberries work together in these cookies. The cream cheese keeps them soft and tender for days while giving them this subtle tanginess that makes them extra special. I love how easy they are to make — you don’t need any fancy equipment, just basic ingredients and fresh strawberries. Every time I make these they disappear faster than any other cookie on the plate.
Everything You Need
The Cookie Base:
1¼ cups all-purpose flour (spooned and leveled)
½ teaspoon baking powder
⅛ teaspoon fine sea salt
¼ cup unsalted butter (really soft but not melted)
4 ounces cream cheese (full fat, softened)
¾ cup granulated sugar
1 large egg (room temperature)
1 teaspoon pure vanilla extract
The Fresh Stuff:
¾ cup fresh strawberries (diced small)
2 tablespoons fresh lemon juice
1–2 tablespoons extra flour (for coating berries)
The Sweet Additions:
5 ounces white chocolate (chopped into chunks)
Sanding sugar for sparkle (optional)
Optional Mix-ins:
½ teaspoon almond extract
Zest of 1 lemon
½ cup chopped macadamia nuts
White chocolate chips for drizzling
For Different Fruit Options:
Fresh raspberries
Fresh blueberries
Dried cranberries
Mixed berries
Let’s Bake Some Magic
Start With The Strawberries:
Dice fresh strawberries into tiny pieces. Toss them with lemon juice and let sit for 5 minutes. Drain the extra juice. Toss with flour to keep cookies from getting soggy.
Get Your Dough Started:
Whisk flour, baking powder, and salt in a bowl.
In another bowl, beat butter, cream cheese, and sugar until light and fluffy (about 3 minutes). Scrape the sides.
Add egg and vanilla, and mix until just combined.
Bring It All Together:
Gradually mix in dry ingredients until just combined.
Gently fold in flour-coated strawberries and white chocolate with a spatula.
Dough will be soft and sticky — chill for 30 minutes.
Shape And Bake:
Preheat oven to 350°F. Line baking sheets with parchment.
Scoop about 2 tablespoons dough per cookie. Space them well.
Sprinkle sanding sugar if using.
Bake for 13–15 minutes until edges are golden and centers are soft.
The Finishing Touch:
Cool cookies on the baking sheet for 5 minutes. Transfer to a wire rack.
Once cool, drizzle with white chocolate if desired.
Best eaten the first day, but they stay soft for days thanks to the cream cheese.
Tips For Cookie Success
Soften cream cheese and butter — but don’t melt them.
Pat strawberries dry before coating in flour.
Chill the dough if it’s too sticky.
Don’t overbake — the centers should look slightly underdone when removed from the oven.
Mix It Up
Use raspberries, blueberries, or dried cranberries.
Substitute white chocolate chunks with chips or nuts.
Add almond extract or lemon zest.
Dip in melted white chocolate for a festive touch.
Freeze for up to 3 months — wrap well.
Use gluten-free flour blend if needed — may require a slightly longer bake.
Frequently Asked Questions
→ Why coat strawberries in flour?
To prevent excess moisture and soggy cookies.
→ Can I use frozen strawberries?
Not recommended — they release too much water.
→ Why chill the cookies before baking?
To prevent spreading and preserve texture.
→ Can I skip the white chocolate?
Yes, but it adds a nice creamy sweetness.
→ How should I store these cookies?
In an airtight container in the fridge for up to 3 days.
Strawberry Cookies
Tender cookies featuring fresh strawberries, cream cheese, and white chocolate chunks. A perfect balance of sweet and tangy flavors.
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
By: Fati Zaho
Category: Desserts
Difficulty: Intermediate
Cuisine: American
Yield: 18 Cookies
Dietary: Vegetarian
Ingredients
1¼ cups all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
¼ cup unsalted butter, softened
4 oz cream cheese, softened
¾ cup sugar
1 egg
1 teaspoon vanilla extract
¾ cup fresh strawberries, chopped
2 tablespoons lemon juice
1–2 tablespoons flour (for berries)
5 oz white chocolate, chopped
Sanding sugar (optional)
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